INSPECTION REPORT Health Protection ZDER-C4UPVX

PREMISES NAME Burnaby Mountain Clubhouse		Tel: (604) 421-8355 Fax: (604) 421-2315
PREMISES ADDRESS 7600 Halifax St Burnaby, BC V5A 4M8		INSPECTION DATE July 9, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bob Farahani		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door left open - no screen door available Corrective Action(s): Ensure back door remains closed and is only left open during delivery. This requirement can change once a screen door is available and in use to prevent pest entry. *Repeat violation - noted on previous FHA routine inspection Correction date: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Handsink besides standing freezer - 1 touch auto mixing faucet - noted at 52 C (very hot) 2. Light fixtures / bulbs burnt out or fading - poor lighting. A) Cooking line bulbs (fading) B) Walk in cooler entry bulb (very dark) C) Walk in freezer bulb (out) 3.Left prep cooler no working - converted into ice holder unit - food inserts in ice. Ensure all equipment functioning properly. 1. Adjust handsink temperature to ~37 C, under 40 C is recommended 2. Repair replace light fixtures and bulbs - recommend changing out fixture in walk in cooler to allow for better lighting. 3. Repair prep cooler unit - operator has a service order in already. Correction date: 1 week Corrective Action(s): Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine: Kitchen All sanitizer spray bottles ~ 200 ppm QUATS All handsinks and staff washrooms fully stocked with hot and cold running water available. (*exception noted above) No signs of pest activity noted during inspection Dishwasher ~ 50 ppm chlorine at the plate Deli slicer in sanitary condition Food protected from contamination - covered, labeled, off the ground Dry storage room - no concerns noted General sanitation satisfactory Four-drawer type cooler (beside 2 comp sink): 4 C Standup freezer -18 C Ice cream freezer -21 C Desert prep cooler (perpendicular to deep fryers): 3 C Left prep cooler (across fryers): Not in service - inserts on ice (*violation noted above) Right prep cooler: 3 C Salad prep cooler (across stove): 4 C Drawer type coolers (below stove): 2 C Beverage air undercounter cooler (server station): 4 C Walk-in cooler (beer) 3 C Walk-in cooler (main) 2 C; walk-in freezer -18 C. Hot holding: soup: 70 C Hot holding steam unit: No in use during inspection Hot holding standing unit: 65 C Bar Handsink fully stocked with hot and cold running water available. Low temperature glass washer ~ 12.5 ppm iodine at the glass. Pop dispenser head in sanitary condition. Line cooler 3 C. Permit posted Covid measures: Staff mask use 2m separation of seating physical barrier at POS Peroxide disinfection used in public spaces (non-food contact) *Email report to operator